Pasta alla Cenere (Pasta of the Ashes)

Ingredients

• 12 oz Penne rigate
• 10 oz Gorgonzola dolce (soft blue cheese, cut into cubes)
• 0.66 cup Heavy cream
• 0.25 cup Pitted black olives (finely chopped until they resemble small crumbs)
• Freshly ground black pepper (generous amount for serving)
• Salt (for pasta water)

Steps

1. 1

   Finely chop the black olives until they resemble small crumbs.

2. 2

   Cut the Gorgonzola dolce into cubes.

3. 3

   In a large skillet, warm the heavy cream over low heat.

4. 4

   Add the Gorgonzola cubes to the skillet and stir occasionally until the cheese is completely melted and the sauce is smooth.

5. 5

   Bring a large pot of salted water to a boil and cook the penne rigate.

6. 6

   Drain the pasta 2 minutes before it is fully cooked, making sure to reserve some of the pasta water.

7. 7

   Stir the finely chopped olives into the cheese sauce and cook for 2 minutes to let the flavors meld.

8. 8

   Transfer the undercooked penne to the skillet with the sauce.

9. 9

   Add a splash of the reserved pasta water and toss over medium heat until the sauce is thick, glossy, and coats the penne perfectly.

10. 10

    Plate immediately and finish with a generous amount of freshly ground black pepper.

Notes

The name 'Pasta alla Cenere' translates to 'Pasta of the Ashes,' referring to the appearance of the finely minced black olives against the white cream sauce. Ensure you use Gorgonzola Dolce (the sweeter, creamier variety) rather than Piccante for the intended texture.

Nutrition per serving

• pasta
• main course
• vegetarian
• quick meal
• 15-minute meal
• dinner
• comfort food
• Gorgonzola